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Turkey Potpie

By: Joan Baskin  
"A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 63 people have saved this

Prep Time:
45 Min
Cook Time:
20 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon rubbed sage
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups diced cooked turkey
  • SAGE PASTRY:
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup cold butter or margarine
  • 2 tablespoons cold water

Directions

  1. In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
  2. In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425 degrees F for 18-20 minutes or until golden brown.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by Lena 
I found this a little bland. I ended up adding chopped carrots and Italian seasoning. Next... MORE

 
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